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Those with a sweet tooth shall enjoy the report because we are going to show you how chocolate and chocolate candies are made.|
Before entering the factory, they ask you to put on special gowns, disposable shoe covers and hats.
After that, they will give you some instructions on what is allowed and what is prohibited at the factory.
The production process can be divided into four stages:
1. Chocolate paste production (they mix such ingredients as cocoa, palm oil, etc.).
2. “Technical chocolate” production. It’s pretty much the same as Stage 1 but the chocolate they make is solid. It is used, for example, in ice cream production to make chocolate-covered ice cream.
3. Chocolate candies production (they use chocolate paste and add all kinds of fillings).
4. Chocolate bars production.
We are in the technical chocolate production department. Those cisterns contain ingredients which are treated in a certain way and then mixed.
They take samples of chocolate paste for testing from time to time.
The man in the background is a technician. He makes sure the line works well. Actually, it’s all automated and people’s main task is to control.
A stream of hot chocolate flows into the box.
It’s very hard to resist the temptation!
In this department, they chill their chocolate paste to make chocolate chips.
They pass the chocolate through the sieve to remove solid fractions.
As you know, they chill their chocolate to make technical chocolate (chocolate chips).
Then they treat their chocolate chips to make little chocolate coins for convenient packing and transportation.
They pack their chocolate coins into boxes.
That’s all about chocolate paste and technical chocolate production.
Unfortunately, photography is not allowed in the department where chocolate candies are made. One of the most amazing things there is a candy-packing machine. It wraps up each candy in foil and it makes it incredibly fast!
Now let’s go into the department where chocolate bars are made.
Those boxes contain tons of chocolate bars!
This is a melting machine. They melt chocolate with flows of warm water.
There are two melting machines. One is for milk chocolate and the other one is for white chocolate.
The number of lines does not coincide with the number of kinds of chocolate produced. They just adjust their lines for the kind of chocolate they want to make.
This is a conveyor belt. Do you know how aerated chocolate is made? They pass carbon dioxide through it.
Those chocolate bars are still warm.
Then they get cooled off and pulled out of their forms.
These ladies’ task is to identify defective chocolate bars (broken ones) and remove them from the line.
This is where those defective chocolate bars go.
They re-melt the chocolate to make bars over again.
This device detects small particles of, let’s say, metal or other substances. If any is found, the chocolate bars don’t get re-melted but get thrown away.
For some reason, they don’t allow to photograph their chocolate bars packing line either.